Cake For Dad

Lemon Sunshine CakeLemon Sunshine Cake

Ingredients:

  • 1 package lemon cake mix
  • 5 cups confectioners’ sugar
  • ¾ cup vegetable shortening
  • 1/3 cup non-dairy powdered creamer
  • ¼ cup lemon juice
  • ¼ cup plus ¾ tsp. water, divided
  • ½ tsp. salt
  • Yellow food coloring
  • 1 ½ cups flaked coconut
  • 2 mandarin orange segments
  • 2 small blue candies
  • 1 maraschino cherry, drained
  • ½ orange slice
  • Red licorice lace

Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Freeze one layer. For frosting, combine confectioners’ sugar, shortening, non-dairy powdered creamer, lemon juice, ¼ cup water and salt in large bowl. Beat at medium speed with electric mixer for 3 minutes. Beat at high speed for 5 minutes. Add more confectioners’ sugar to thicken or more water to thin, as needed. Tint frosting with yellow food coloring to desired color. To tint coconut, combine several drops yellow food coloring and remaining ¾ tsp. water in small bowl. Add coconut. Toss with fork. To assemble, place unfrozen cake layer in center of 16 inch round serving plate. Frost sides and top with 1 cup frosting. Cut frozen cake layer into 8 equal wedges.

Lemon Sunshine Cake2

Trim curved side of each wedge to fit round layer. Place wedges around cake to form sun. Frost cake wedges. Press coconut on sides of wedges. Arrange mandarin oranges and small blue candies for eyes, cherry for nose, orange slice for mouth and licorice for eyebrows.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

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